Apple Crinkle Cake: Phyllo, Custard & apples. So Good

Ingredients

• 2 cups Granulated Sugar (for caramel sauce)
• 0.75 cup Water (for caramel sauce)
• 6 ounces Unsalted Butter (cubed, room temperature; extra for brushing filo)
• 1.5 cups Heavy Whipping Cream (1 cup for caramel, 0.5 cup for custard)
• 2 teaspoons Pure Vanilla Extract (for caramel and custard)
• 0.25 teaspoon Salt (pinch for caramel and custard)
• 1 pound Phyllo (Filo) Pastry Sheets (thawed overnight, kept at room temperature before use)
• 1 teaspoon Ground Cinnamon (for dusting sugar on filo)
• 1 large Apple (Honeycrisp, Gala, or Granny Smith; skin left on, sliced 1/8 inch)
• 5 large Eggs (room temperature)
• 0.5 cup Granulated Sugar (for custard sweetening)
• 1.5 cups Whole Milk (for custard)
• 2 tablespoons Powdered Sugar (optional garnish)

Instructions

1. Make Caramel Sauce – Sugar & Water

   Combine 2 cups granulated sugar and 3/4 cup water in a deep saucepan. Cook over medium‑high heat, swirling gently, until the mixture boils and the water evaporates (about 15 minutes).

   Time: PT15M

   Temperature: medium‑high

2. Finish Caramel – Butter, Cream & Vanilla

   Remove the pan from heat. Add 6 oz cubed unsalted butter (wear an oven mitt) and whisk until melted. Return to low heat, whisk in 1 cup heavy cream, a pinch of salt, and continue until smooth. Strain through a fine mesh into a bowl, stir in 1‑2 tsp vanilla extract, and set aside to thicken.

   Time: PT10M

3. Prepare Phyllo Layers

   Lay one sheet of thawed phyllo on a clean surface, drizzle lightly with melted butter, sprinkle a pinch of granulated sugar and a dash of cinnamon. Roll the sheet into an accordion, then coil into a loose spiral and place in the center of a lightly buttered 10‑inch round pan. Repeat with 10‑13 more sheets, brushing butter between each layer, building a rose‑shaped stack.

   Time: PT15M

4. Add Apple Slices

   Core the apple, leave the skin on, and slice into 1/8‑inch rounds. Tuck the slices around the phyllo rose, overlapping slightly.

   Time: PT5M

5. First Bake – Golden Phyllo

   Brush the top of the assembled cake with more melted butter. Bake on the center rack at 350°F for about 40 minutes, or until the phyllo is deep golden and crisp.

   Time: PT40M

   Temperature: 350°F

6. Prepare Custard While Cake Bakes

   In a mixing bowl, whisk together 5 room‑temperature eggs, ½ cup granulated sugar, 1½ cups whole milk, ½ cup heavy cream, 2 tsp vanilla extract, and a pinch of salt until smooth.

   Time: PT5M

7. Second Bake – Custard Set

   Remove the partially baked cake from the oven. Pour the custard evenly over the top. Return to the oven at 350°F and bake an additional 25 minutes, until the custard is set and lightly browned.

   Time: PT25M

   Temperature: 350°F

8. Cool, Unmold & Serve

   Allow the cake to cool on a rack for 10‑15 minutes. Run a thin knife around the pan edge, place a plate on top, and invert carefully. Transfer to a serving platter. Drizzle with the remaining caramel sauce and, if desired, dust with powdered sugar or serve with ice cream.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: salted butter (reduce added salt)
• Instead of Heavy Whipping Cream: half-and-half (will be less rich)
• Instead of Pure Vanilla Extract: vanilla bean paste
• Instead of Phyllo (Filo) Pastry Sheets: store‑bought puff pastry (different texture)
• Instead of Ground Cinnamon: ground nutmeg
• Instead of Apple: Pear (will change flavor)
• Instead of Eggs: egg substitute for baking (will affect custard texture)
• Instead of Granulated Sugar: brown sugar (will add molasses flavor)
• Instead of Whole Milk: 2% milk, almond milk (will change richness)
• Instead of Powdered Sugar: granulated sugar (dusted finely)

Equipment Needed

• Deep Saucepan
• Heat‑Resistant Spatula
• Whisk
• Fine Mesh Strainer
• Mixing Bowl
• 10‑Inch Round Baking Pan
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Pastry Brush
• Plate for Inverting
• Oven Mitts

Critical Steps — Do Not Skip

• Caramel cooking – watch for color to avoid bitterness.
• Handling phyllo – keep sheets buttered and covered to prevent drying.
• First bake – ensure phyllo is fully golden before adding custard.
• Custard pour – do it while the cake is still hot to set properly.

Chef Tips from the Video

• Use a high‑quality butter for the best flavor; melt it just before brushing.
• A pinch of orange zest in the custard adds a subtle citrus note that brightens the apple.
• For extra crunch, sprinkle a handful of chopped toasted walnuts on top before the final bake.

Troubleshooting

Storage

Refrigerator: Store leftover cake, covered, for up to 4 days. Keep caramel sauce in a sealed container for up to 1 month.

Freezer: Cake can be frozen tightly wrapped for up to 2 months; thaw in refrigerator before serving.

Room temperature: Caramel sauce can sit at room temperature for a few hours but should be refrigerated after opening.

Make-Ahead Tips

• Caramel sauce can be made up to a month ahead; store in a glass jar in the fridge.
• Assemble the phyllo layers and add apple slices, then cover and refrigerate for up to 12 hours before baking.
• Custard mixture can be whisked ahead and kept chilled; bake immediately after the first bake.

Frequently Asked Questions